scholarly journals Effect of genotype, age at slaughter and sex on chemical composition and sensory profile of rabbit meat

2010 ◽  
Vol 14 (3) ◽  
Author(s):  
  Gašperlin L. ◽  
Polak T. ◽  
Rajar A. ◽  
SkvarÈa M. ◽  
Zlender B.
Keyword(s):  
Chemical Composition ◽  
Sensory Profile ◽  
Rabbit Meat

scholarly journals Comparative Analysis of Rabbit Meat Quality when Using Modular Raising Technologies and Eco-Farm

2021 ◽  
Vol 24 (4) ◽  
pp. 33-39
Author(s):  
Hanna Kotsiubenko ◽  
Aleksandr Pirotskyi ◽  
Anastasiia Udod ◽  
Olga Salamatina ◽  
Ruslan Trybrat
Keyword(s):  
Chemical Composition ◽  
Nutritional Value ◽  
Study Groups ◽  
High Quality ◽  
Organoleptic Evaluation ◽  
Fresh Meat ◽  
Organoleptic Characteristics ◽  
The Difference ◽  
Rabbit Meat ◽  
Farm Rabbit

The nutritional value and organoleptic evaluation of rabbit showed that the meat of rabbits raised on the eco-farm and in the modular rabbit house did not differ from each other and had the best nutritional and biochemical qualities, indicating the prospects of using modular farms to produce high quality products. A high percentage of fresh meat yield was found – 53.6 and 53.9% in rabbits raised in the module and on the eco-farm. Rabbit carcasses from the module had more fat by 1.1% and slightly enlarged kidneys due to the peculiarity of the equipment. Changes in the chemical composition – a slight increase in moisture and fat content (by 0.2%) in the meat, which was obtained by raising in the modular rabbit house compared to the meat of rabbits raised on the eco-farm – were founded. At the same time there was 0.3% less protein and 0.1% less sol. In general, the difference in chemical composition was insignificant, which indicated the identity of the analyzed samples. The organoleptic characteristics of rabbit meat in the carcass at slaughter and after heat treatment were studied. Muscle consistency was dense, elastic, when pressed the formed hole was quickly leveled; fat was dense. The aroma was specific for fresh meat. All samples taken from sampling of “Hy-plus” hybrid rabbits raised in the modular rabbit house and those raised on the eco-farm had the highest scores. The studied samples by organoleptic evaluation did not differ from each other and corresponded to high quality rabbit. Carcasses of hybrids in the experimental groups had a high content of saturated, monounsaturated and polyunsaturated fatty acids and the lowest content of cholesterol (0.04 g/100 g). The difference between the amino acid composition of meat and the lipid composition of fat in the study groups was insignificant

scholarly journals Chemical composition, antioxidant and antimicrobial activities of the essential oil of Illicium verum

2021 ◽  
Vol 319 ◽  
pp. 01052
Author(s):  
Brahim Outemsaa ◽  
Asmaa Oubihi ◽  
Hassna Jaber ◽  
Sara Haida ◽  
Ikram Kenfaoui ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Staphylococcus Epidermidis ◽  
Antimicrobial Activities ◽  
Sensory Profile ◽  
Illicium Verum ◽  
The Impact ◽  
Antibacterial And Antioxidant Activity

In recent years, a concern has been expressed about the impact of antibiotics and synthetic antioxidants, which are used to inhibit microbial growth and retard fat oxidation in foods. In addition, antibiotic resistance presents a serious menace to human and environmental ecosystems. This has led the food industry to use natural resources such as essential oils in the preparation of foods, this forming their sensory profile and increasing preservation time there. The objective of this work is to determine the chemical composition and evaluate the antibacterial and antioxidant activity of the essential oil of Illicium verum. The yield of essential oil extracted by hydro distillation is about 4.13%. The chemical composition of the essential oil extracted from the dried fruits of Illicium verum was studied by gas chromatography coupled with mass spectrometry (GC and GC/MS). Twenty-eight constituents, representing 99.74% of the essential oil were identified. The major compounds are: trans-anethole (83.46%), D-Limonene (4.56%), Estragole (3.47%) and Linalool (1.07%). Antioxidant activity was determined by the DPPH assay. The essential oils of Illicium verum showed low antioxidant activity with IC50= 286.19 ± 7.4 mg/mL, compared to Ascorbic acid IC50= 0.09 ± 0.01 mg/mL. The antibacterial effect of this essential oil was tested against six microorganisms, of which Staphylococcus aureus is the most sensitive with an MIC of about 1/1000 (v/v), followed by Staphylococcus epidermidis and Enterobacter cloacae with an MIC equal to 1/100 (v/v).

scholarly journals Growth performance and meat composition of rabbits fed diets supplemented with silkworm pupae meal

2019 ◽  
Vol 17 (3) ◽  
pp. e0607
Author(s):  
Andrzej Gugołek ◽  
Janusz Strychalski ◽  
Dorota Kowalska
Keyword(s):  
Chemical Composition ◽  
Growth Performance ◽  
Control Group ◽  
Human Consumption ◽  
Feed Conversion ◽  
Complete Replacement ◽  
Silkworm Pupae ◽  
Carcass Parameters ◽  
Rabbit Meat ◽  
Experimental Group

Aim of study: To determine the effect of different dietary levels of silkworm pupae meal (SWPM) on the growth performance of broiler rabbits and the chemical composition of their meat.Area of study: Southern Poland, Europe.Material and methods: Ninety Termond White rabbits were divided into three feeding groups. Control group rabbits were fed a diet containing 10% soybean meal (SBM). In the first experimental group, rabbits received a diet containing 5% SBM and 5% SWPM. The diet administered to the second experimental group was supplemented with 10% SWPM.Main results: Both partial and complete replacement of SBM with SWPM in diets contributed to a decrease in the final body weights of rabbits (2416.50 and 2390.78 vs. 2616.78 g), average daily gains (30.23 and 30.52 vs. 33.12 g) and feed intake (5.61 and 5.15 vs. 6.51 kg), but it improved the feed conversion ratio (3.28 and 3.05 vs. 3.41 kg/kg). Rabbits fed diets supplemented with SWPM were characterized by lower values of selected carcass parameters such as carcass weight and dressing percentage. Experimental diets had no significant effect on the proximate chemical composition of meat, but they increased the levels of fatty acids C18:3, C22:5 and C22:6.Research highlights: The results of this study can be put into practice to replace conventional protein and fat sources in rabbit diets with insect meals (SWPM) in the production of rabbit meat for human consumption. Our findings can also contribute to the recycling of sericultural waste.

scholarly journals Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes

OENO One ◽  
2022 ◽  
Vol 56 (1) ◽  
pp. 17-28
Author(s):  
Mathilde Gadrat ◽  
Joël Lavergne ◽  
Catherine Emo ◽  
Pierre Louis Teissedre ◽  
Kleopatra Chira
Keyword(s):  
Chemical Composition ◽  
Sensory Analysis ◽  
The Other ◽  
Sensory Profile ◽  
Organoleptic Properties ◽  
Oak Wood ◽  
Different Temperatures ◽  
Sorting Test ◽  
The Impact

Toasting is a key step in the barrel-making process. It plays an important role in the breakdown of oak wood compounds and thus influences the chemical composition and organoleptic properties of wines and brandies. However, the effect of toasting on distilled spirit quality has not yet been extensively studied. The objective of this study was therefore to study the impact of toasting on cognac eaux-de-vie by characterising the eaux-de-vie sensorially after 12 months of ageing. Eight eaux-de-vie aged in barrels with 8 different toasts were studied. The 8 toasts represented 4 different temperatures (low, medium, medium plus and high) and two toasting lengths for each temperature (one so-called “normal” and the other “slow”). Sensory analysis was carried out on these eaux-de-vie through several tests. First, a sorting test showed the differences between the samples and then training was carried out on previously chosen descriptors in order to build a sensory profile and perform a ranking test. The study was realised for two alcohol levels: 60 % (v/v), which is the alcohol level of eaux-de-vie in barrels, and 40 % (v/v), which is the alcohol level of a commercial cognac. This approach demonstrated that barrel toasting generally leads to significant sensorial differences in eaux-de-vie during ageing. These differences are greater between a lightly and a highly toasted barrel. This study is a first step in the characterisation of cognac eaux-de-vie aged in barrels made with different toasts.

Changes in the chemical composition of rabbit meat during growth

Meat Science ◽  
1987 ◽  
Vol 19 (1) ◽  
pp. 15-25 ◽  
Author(s):  
J. Deltoro ◽  
Ana M. López
Keyword(s):  
Chemical Composition ◽  
Rabbit Meat

Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juice

2012 ◽  
Vol 135 (4) ◽  
pp. 2505-2513 ◽  
Author(s):  
Mun Wai Cheong ◽  
Shao Quan Liu ◽  
Weibiao Zhou ◽  
Philip Curran ◽  
Bin Yu
Keyword(s):  
Chemical Composition ◽  
Sensory Profile

scholarly journals The use of artichoke pulp and probiotic preparation in the composition of complete granular feed for rabbits

2021 ◽  
Vol 83 (1) ◽  
pp. 169-178
Author(s):  
A. A. Derkanosova ◽  
E. E. Kurchaeva ◽  
A. V. Vostroilov ◽  
R. N. Zvyagin ◽  
A. N. Zvyagin ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Jerusalem Artichoke ◽  
Control Group ◽  
Physiological Status ◽  
Industrial Complex ◽  
Organoleptic Characteristics ◽  
Intestinal Infections ◽  
Probiotic Preparation ◽  
Rabbit Meat ◽  
Meat Productivity

The aim of the work is the scientific and practical substantiation rabbits productivity increasing while using Jerusalem artichoke pulp and the probiotic complex "Sporothermin" in the composition of biologically valuable compound feed. The introduction of intensive breeding technologies in the rabbit breeding industry, as well as an increase in the number of livestock, led to a significant increase in the technogenic and microbiological load on the rabbits' body, which in turn causes disruption of digestion, metabolism, a decrease in productivity and the occurrence of intestinal infections. The solution to this problem can be innovative developments on the application of herbal supplements and probiotic complexes in feed rations. They help to improve the bioavailability of nutrients in compound feed and increase the safety of livestock without the use of antibiotics for therapeutic and prophylactic purposes. The influence of the probiotic additive "Sporothermin" together with Jerusalem artichoke pulp on the safety, productivity, physiological status and chemical composition of rabbit meat was studied in the work. 30 rabbits aged 45 days were selected to study the effect of probiotic complexes - Jerusalem artichoke pulp. The control group of rabbits received the main diet, consisting of compound feed PK-90, the rabbits of the experimental groups received compound feed PK-90, which included the probiotic complex "Sporothermin" (0.6 g / kg and 1.0 g / kg) - Jerusalem artichoke pulp 10% by weight of compound feed. The analysis of the chemical composition of muscle tissue showed that the application of the probiotic preparation "Sporothermin" at a dosage of 1.0 g / kg and Jerusalem artichoke pulp at a dosage of 10% to the mass of compound feed increases the average daily gains and, as a result, meat productivity, improves the balance of the chemical composition. This is confirmed by the approbation of the data obtained in the industrial complex of Lipetsk Rabbit LLC and the assessment of the physicochemical, functional, technological and organoleptic characteristics of the raw meat obtained.

scholarly journals Mechanical Pruning and Soil Organic Amending in Two Terroirs. Effects on Wine Chemical Composition and Sensory Profile

2021 ◽  
pp. ajev.2021.21019
Author(s):  
Manuel Botelho ◽  
Henrique Ribeiro ◽  
Amândio Cruz ◽  
Daniel F. Duarte ◽  
Diana L. Faria ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Sensory Profile
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